50 Eggs Hospitality Group newest concept, WAKUDA, is a bold, artful collision of time and culture, traditional eastern mythology, and seductive design created by world-renowned, two-Michelin-starred chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design, and art.

Job Details

Role: Pastry Chef

Reporting to: Corporate Executive Pastry Chef and Executive Chef

Responsible for all baked items, sweet desserts, frozen desserts. The chef should provide input for creativity, menu ideas for the restaurant. The chef provides the method for preparing all production items in a time-efficient and cost-effective manner.

Job Scope

• Operate and manage the pastry section of a kitchen, working together with the other chefs.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Meet with customers to discuss custom-made desserts or baked goods for special occasions.
• Develop new seasonal recipes and menus and keep up with the latest trends.
• Maintain and strictly abide by state sanitation/health regulations.
• Identify staffing needs, help to recruit new personnel, and train them.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Other duties as assigned.

Job Requirements

• Degree / Diploma / Certification in Culinary Arts, Pastry-making, baking, or relevant field
• 5 years’ experience in a culinary pastry leadership role
• Creative ability with artistic skill in decorating cakes and other desserts
• Keen attention to detail
• Excellent supervisory skills with a “hands-on” approach
• Excellent customer service skills
• Strong written and verbal communication skills with the ability to effectively communicate in English
• Able to instill safety and sanitation habits
• Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
• Food Handler Card is required upon employment
• Flexible working hours, including weekends and evenings, when necessary
• Experience with Japanese culture and/or the willingness to learn about it

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

50 Eggs Hospitality Group newest concept, WAKUDA, is a bold, artful collision of time and culture, traditional eastern mythology, and seductive design created by world-renowned, two-Michelin-starred chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design, and art.

Job Details

Role: Pastry Chef

Reporting to: Corporate Executive Pastry Chef and Executive Chef

Responsible for all baked items, sweet desserts, frozen desserts. The chef should provide input for creativity, menu ideas for the restaurant. The chef provides the method for preparing all production items in a time-efficient and cost-effective manner.

Job Scope

• Operate and manage the pastry section of a kitchen, working together with the other chefs.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Meet with customers to discuss custom-made desserts or baked goods for special occasions.
• Develop new seasonal recipes and menus and keep up with the latest trends.
• Maintain and strictly abide by state sanitation/health regulations.
• Identify staffing needs, help to recruit new personnel, and train them.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Other duties as assigned.

Job Requirements

• Degree / Diploma / Certification in Culinary Arts, Pastry-making, baking, or relevant field
• 5 years’ experience in a culinary pastry leadership role
• Creative ability with artistic skill in decorating cakes and other desserts
• Keen attention to detail
• Excellent supervisory skills with a “hands-on” approach
• Excellent customer service skills
• Strong written and verbal communication skills with the ability to effectively communicate in English
• Able to instill safety and sanitation habits
• Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
• Food Handler Card is required upon employment
• Flexible working hours, including weekends and evenings, when necessary
• Experience with Japanese culture and/or the willingness to learn about it

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.